Three Bean Salad with Olives and Dill

Prep Time: 10 min Cook Time: 3 min
Servings: 4 Skill Level: easy

This cool, crunchy & hearty three bean salad makes an easy side dish to bring to parties and potlucks. Briny black olives take this classic salad over the top!



  • 3 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon honey (or maple syrup for vegan)
  • 5 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper



  • ¼ cup thinly sliced red onion
  • ½ pound green beans, trimmed and cut into 1-inch lengths (2 cups)
  • 3 Persian cucumbers, cubed (2 cups)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (15-ounce) can Pearls or Early California Black Ripe Olives, drained
  • ½ cup chopped fresh dill

Cooking Instructions

  1. In a small bowl, whisk together the vinegar, lemon juice, honey, olive oil, salt, and pepper. Stir in the sliced red onion and let sit while you make the salad.
  2. Bring a medium saucepan filled partway with water to a boil. Add the green beans and cook until the beans are crisp-tender, 2-3 minutes. Drain and rinse with cool water to stop the cooking.
  3. Transfer the cooked and cooled green beans to a large bowl. Add the cucumbers, chickpeas, cannellini beans, olives, and dill. Pour the dressing and marinated onions over the salad and toss to combine.
  4. Cover and chill the salad for at least 2 hours and up to 2 days to allow the beans to soak up the flavorful dressing.

with Us